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Serving of apple crisp with vanilla ice cream in a bowl.
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Apple Crisp Recipe Without Oats

This rustic apple crisp recipe without oats is a delicious twist on the classic dessert. We incorporate crunchy chopped nuts into the ever-popular topping that perfectly complements the warm, spiced apples beneath.
Prep Time10 minutes
Cook Time40 minutes
Cool time5 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings (change as needed): 8 (or 6 large servings)
Author: Cheryl Avrich
US Measures - Metric

Ingredients

Apple Filling

  • 4 medium-large apples, Note 1 (~5-6 cups diced)
  • 1/4 cup brown sugar, Note 2 (or a bit more if using tart apples)
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch kosher salt

Apple Crisp Topping

  • 1/4 cup cold butter, cubed (1/2 stick) salted or unsalted butter
  • 1/2 cup all purpose flour (or whole wheat flour)
  • 1/3 cup brown sugar (or a bet less for less sweet)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup finely chopped nuts (walnuts, pecans or almonds)
US Measures - Metric

Instructions

  • HEAT OVEN to 350F/177C. Spray an 8x8 inch (20x20cm) or similar baking dish, Note 3 on pan sizes.
  • PREPARE APPLES: No need to peel unless you want to. Slice apples off the core and cut into small chunks, about 1 inch/2.5cm or a bit less. Smaller apple cubes will cook faster. You can instead make thinly sliced apples. You will have a total of ~5-6 cups of chopped apples.
  • PREPARE FILLING: Add apples and other filling ingredients to a large mixing bowl. Mix to combine well. Transfer mixture to prepared baking dish.
  • MAKE TOPPING: Add flour, cold cubed butter, cinnamon and brown sugar to a medium bowl. Rub ingredients between your clean fingers and palms until it is a crumbly mixture. Or use a pastry cutter to crumble the mixture. Add nuts and mix to combine evenly. Sprinkle crumble evenly over apple mixture in baking dish.
    1/2 teaspoon ground cinnamon, 1/4 cup cold butter, cubed (1/2 stick), 1/2 cup all purpose flour , 1/3 cup brown sugar , 1/2 cup finely chopped nuts
  • BAKE AND SERVE: Place apple crisp on foil or baking sheet to prevent spills (this would only happen if there is too much filling in the dish). Bake for 35-45 minutes (depending on size of apple chunks) until topping is golden brown and apples are tender (poke inside with a knife). Let cool for 5-10 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Notes

  1. Apple varieties to use: You need apples that hold up well during baking. Some good options are sweet apples like gala apples and honeycrisp, or tart apples like granny smith apples. Other options are jazz, pink lady, braeburn and jonagold. Avoid macintosh apples and red delicious apples. 
  2. Brown sugar option: Use white sugar if you like instead, but you you will lose some of that nice caramel flavor. Adjust sugar based on sweetness of apples. 
  3. Pan size options. Use a 2 liter/2 quart/8 cup capacity - like an 8x8, 9x9 or 11x7 inch (20 x20, 23x23 or 28x18 cm). Alternatively, try single servings in 6-8 ramekins. 
  4. Recipe variations to try
    • Spices: add a pinch of nutmeg or replace the cinnamon with pumpkin spices.
    • Lemon: add a squeeze of lemon juice to the apple filling for some tang. Taste and decide if you want to add a touch more sugar.
    • No nuts in topping: If you don't have or like nuts, leave them out of the topping and add 1/4 cup/31 grams flour.
    • Extra nutrition: Use whole wheat flour or almond flour instead of all-purpose. Add a tablespoon of ground flaxseed to the crumble topping. Reduce the sugar by up to half the amount.
    • Lighter version: Reduce sugar by up to half (and use sweeter apples like Honeycrisp apples). Reduce nuts and butter a little in the crumble topping. Increase apples and reduce amount of topping used, by about one quarter. Serve smaller portions (my favorite option)- bake apple crisp in ramekins or serve it in small cups.
  5. Shortcuts
    1. Bake apple crisp in ramekins (less baking time)
    2. Buy prechopped nuts
    3. Soften the apples in the microwave for a few minutes to reduce baking time by about 10-15 minutes
    4. Use a pre-made apple pie filling. This way, you are just making the topping and baking for less time.
  6. Toppings: Ice cream, whipped cream, vanilla or plain yogurt, caramel sauce drizzle. 
  7. Make Ahead
    • Prepare ahead: Prepare the recipe in the baking dish, cover it well with plastic wrap or aluminum foil, then place in the fridge for a day.  Bake it the next day (it might take a little longer to bake).
    • Leftovers: Keep them in an airtight container for up to 4-5 days in the fridge. A few days at room temperature is fine as well. 
    • Freeze:
      • Freeze baked apple crisp in a sealed container or well wrapped for up to 3 months. Thaw in the fridge and warm until heated through at 350F/177C for ~30 min.
      • Freeze unbaked apple crisp for up to 3 months. Thaw then bake for 40-45 minutes. 
 
Nutritional information is estimated and will vary based on amount of sugar used. Ice cream is not included. 
Calories: 238kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 158mg | Fiber: 3g | Sugar: 25g | Vitamin A: 231IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg